Chai spiced chocolate truffles

Do you think it's too early to start Christmas themed posts? Usually I reserve anything Christmassy until December, but London is starting to seem rather festive and, if I'm honest, I rather like it.

If you are Christmas inclined, these truffle balls are perfect for the holiday season. However, they are also perfect for anytime, so you don't have to be in the Christmas spirit to enjoy them. These are surprisingly like commercial chocolate truffles, but are fruit and nut based and coated in cocoa powder (and lucuma powder in my pictures) rather than a solid chocolate coating.

The chai flavours here are subtle but enjoyable, and come from brewed black chai tea and extra mixed spice and vanilla. I thought afterwards that some chilli would have been nice too, so if you like chilli chocolate, that could be an enjoyable twist to try. Of course, you could also choose to coat these in solid chocolate if you prefer your truffles that way.

These are best stored in the fridge, but are firm enough to be packaged up in layers if you want to put together gift boxes. They will also stay firm if left at room temperature for a while, so you can put them out for people to nibble on and not worry that they will collapse!

Chai spiced chocolate truffles

Delicately spiced truffle balls that are perfect for the holiday season, or any season

Makes about 24 truffle balls

Vegan

Allow at least 4 hours for preparation

Food processor required

Author: Bite-Sized Thoughts

Print recipe

Ingredients

1 cup (250ml) strong chai tea, made with hot water and a tea bag or tea leaves (no milk)

1 cup (140g) sultanas or raisins

1 cup (140g) raw almonds

1/2 tsp mixed spice (pumpkin pie spice, or 1/4 tsp each of cinnamon and nutmeg)

1 tsp vanilla

1/4 cup cocoa powder

Cocoa powder or other powders, extra, for coating (I used a mix of cocoa and lucuma)

Method

Allow the chai tea to brew for at least 15 minutes, and then add the sultanas/raisins to the tea mixture and allow to soak for at least 30 minutes. 

Transfer the tea and sultanas/raisins to a food processor along with the almonds. Process until the ingredients are finely ground and starting to clump together (due to the tea, the mixture will be easier to process and quite moist compared to standard fruit/nut truffles).

Add the mixed spice, vanilla and cocoa powder to the food processor and process to incorporate. 

Place the truffle mix in the fridge for approximately 30 minutes to firm up.

When the truffle mix has refrigerated for 30 minutes, place your preferred truffle coatings (cocoa powder / lucuma powder / coconut) in separate small bowls. Use a teaspoon to scoop out small truffle balls, and then roll in your hands to shape. Coat in your powder of choice and set aside. Repeat for the remaining balls.

Refrigerate for at least 2 hours before serving.

Tell me - are you in the mood for Christmas yet, or is this just too early (I know Americans still have Thanksgiving to come!)?

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